As the dark and dreary post-holiday season kicks into high gear — a time when the typically
outgoing are more apt to stay home and catch up on, say,
Scandal — some bars and restaurants are heating up their cocktail menus to help frozen
guests thaw out.

From hot chocolate to a hot toddy, new spiked spins on old favorites are on the front
burner.

The only thing more apt to evoke balmy days than the drink’s tropical palette is the windowless
Downtown nook’s over-the-top tiki decor and groovy surf-rock soundtrack.

Rum steeped for several days with toasted coconut is poured over hot water and a nutmeg- and
cinnamon-infused butter. Garnishing the rim is an orange slice soaked in high-proof Bacardi 151 and
sugar then set ablaze.

The visual peak: A server sprinkles cinnamon over the flame, sparking a volcano-inspired sight —
a welcome suggestion of
heat.

Named after a fictional drink in an episode of
The Simpsons — in which surly bartender Moe touts a fiery cocktail with Krusty Brand Cough
Syrup as a secret ingredient — the Short North craft bar’s variation bears no pharmaceuticals.

“I like it to be strong, kind of in-your-face,” said Annie Williams, a former Crest staffer who
crafted the drink. “It’s something you’re going to spend a little time with.”

Splashes of French ginger liquor Domaine de Canton, Williams’ own Four Thieves Moroccan spiced
syrup and a lemon fashion a zesty finish that seems miles away from something you might sip under a
blanket on the sofa.

Tucked into the side of a former factory repurposed as a trendy artists’ work space, the new
Franklinton bar — and, starting Jan. 17, a full restaurant — bears a retro-chic decor accented by
midcentury furnishings.

Decidedly modern, though, is the Strongwater toddy.

Its base features Bulleit rye soaked with port-brined peppercorns and habanero peppers (stored,
of course, in the hippest of vessels: a giant mason jar).

The kicky blend is combined with hot water, lemon and house-made ginger syrup.

“It’s really not super-crazy spicy, ... unless you want it to be,” said general manager Kris
Howell, who noted that requesting a habanero garnish for 50 cents more takes the potion from “a
comfort drink” to a high-octane concoction that “hits you in the back of the throat.”

Newcomers take note: The entrance to the venue, despite its address, is at the corner of W. Town
and Lucas streets.